Chemical compositions of the marine algae <i>Gracilaria salicornia</i> (Rhodophyta) and <i>Ulva lactuca</i> (Chlorophyta) as a potential food source

Journal of the Science of Food and Agriculture - Tập 92 Số 12 - Trang 2500-2506 - 2012
Mehdi Tabarsa1, Masoud Rezaei1, Zohreh Ramezanpour2, J. Robert Waaland3
1Department of Fisheries, Tarbiat Modares University, Noor, P.O. Box 46414‐356, Mazandaran, Iran.
2International Sturgeon Research Institute, P.O. Box 41635‐3464, Rasht, Iran
3Department of Biology, University of Washington, Seattle, WA 98195–5325, USA.

Tóm tắt

AbstractBACKGROUND: The nutritional compositions of two edible red (Gracilaria salicornia) and green (Ulva lactuca) seaweeds were determined to evaluate their possible uses as potential food ingredients.RESULTS: In general, these species contained limited amounts of lipids ranging between 0.99 and 2.00 g 100 g−1 dry weight) and considerably high amount of minerals, especially in G. salicornia (38.91 g 100 g−1 d.w.). The crude protein values varied between 9.58 and 10.69 g 100 g−1 d.w. Amounts for total amino acids were 889.78 ± 22.64 mg g−1 protein d.w. in G. salicornia and 543.3 ± 15.14 mg g−1 protein d.w. in U. lactuca. The most abundant fatty acids were C12:0, C16:0, C20:4 ω6 and C22:5 ω3, in addition to C18:1 in G. salicornia. Both seaweed species were balanced sources of ω3 and ω6 fatty acids with a ratio of ω6/ω3 that varied between 1.2 and 1.17. Between the seaweeds investigated, high levels of K (2414.02‐11 380.06 mg 100 g−1 d.w.) were observed and the amounts of Ca, Na and Fe were higher than those reported for land plants.CONCLUSIONS: Thus, G. salicornia and U. lactuca may be utilised as value‐added products for human nutrition purposes. Copyright © 2012 Society of Chemical Industry

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Journal of the Science of Food and Agriculture

Tập 92 Số 12

2500-2506

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